Cookie Butter Cheesecake Cups Recipe

Introduction

These Cookie Butter Cheesecake Cups combine the rich, creamy texture of cheesecake with the warm, spicy flavor of cookie butter. Perfect for individual servings, they make a delightful dessert that’s both easy to assemble and impressively delicious.

Ingredients

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
• Extra cookies for garnish (optional)

Instructions

1. Step 1: In a small bowl, mix the cookie crumbs with melted butter until combined. Spoon a layer of this mixture into the bottom of each serving cup to form the crust.
2. Step 2: In a separate bowl, whip the heavy cream until soft peaks form, then set it aside.
3. Step 3: Beat the softened cream cheese, powdered sugar, cookie butter, and vanilla extract in a large bowl until the mixture is smooth and creamy.
4. Step 4: Gently fold the whipped cream into the cookie butter mixture, creating a light and airy mousse texture.
5. Step 5: Spoon a layer of the cheesecake filling over the crumb crust in each cup, then drizzle with a little melted cookie butter.
6. Step 6: Repeat the layering process, ending with a layer of cheesecake filling on top.
7. Step 7: Garnish with extra cookie crumbs or whole cookies if desired.
8. Step 8: Chill the cheesecake cups in the refrigerator for at least 1 hour before serving to allow them to set.

Tips & Variations

• For a crunchier texture, toast the cookie crumbs lightly before mixing with butter.
• Substitute peanut butter or almond butter for cookie butter for a different nutty twist.
• Use mini cookie pieces for garnish to add extra texture and visual appeal.
• If you prefer a sweeter dessert, increase the powdered sugar by 2 tablespoons.

Storage

Store the cheesecake cups covered in the refrigerator for up to 3 days. For best texture, consume within this time. If needed, let them sit at room temperature for 10 minutes before serving to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake cups ahead of time?

Yes, these cups can be prepared and refrigerated up to one day in advance, making them convenient for entertaining or meal prep.

What can I use if I don’t have cookie butter?

If cookie butter is unavailable, peanut butter or almond butter can work as substitutes, though the flavor will differ. You can also increase the amount of cookie crumbs in the crust to boost the spiced cookie flavor.

Cookie Butter Cheesecake Cups Recipe

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★★★★★

4.7 from 135 reviews

• Author: Zoe
• Total Time: 1 hour 20 minutes (including chilling time)
• Yield: 6–8 servings 1x

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Description

Delight in these creamy, no-bake Cookie Butter Cheesecake Cups, combining the rich, smooth texture of cheesecake with the irresistible flavor of cookie butter. Perfectly layered with crunchy cookie crumbs and luscious mousse-like filling, these individual cups are an easy and elegant dessert for any occasion.

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Ingredients

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Crust

• 1 cup Biscoff or speculoos cookie crumbs
• 3 tbsp melted butter

Filling

• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• ½ cup cookie butter (plus extra for drizzling)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream

Garnish (optional)

• Extra cookies or cookie crumbs

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Instructions

1. Prepare the crust: In a small bowl, combine the cookie crumbs and melted butter until evenly mixed. Spoon a layer of this mixture into the bottom of each serving cup, pressing down gently to form the crust.
2. Whip the cream: In a separate bowl, whip the heavy cream until soft peaks form. Set aside carefully to maintain the texture.
3. Make the cheesecake filling: In a large mixing bowl, beat together the softened cream cheese, powdered sugar, cookie butter, and vanilla extract until the mixture is smooth and creamy.
4. Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture, using a spatula to combine them into a light and airy mousse-like texture without deflating the cream.
5. Assemble the cups: Spoon a layer of the cheesecake filling over the crust in each cup. Drizzle some melted cookie butter on top for extra flavor.
6. Repeat layering: Add another layer of crust mixture if desired, then finish off with a final layer of cheesecake filling on top.
7. Garnish: Decorate the top of each cup with extra cookie crumbs or whole cookies to add crunch and visual appeal.
8. Chill and serve: Refrigerate the assembled cups for at least 1 hour to allow the cheesecake to set and flavors to meld before serving.

Notes

• Use room temperature cream cheese for a smoother filling.
• Chill the whipping cream beforehand to help it whip better.
• For easier assembly, prepare the crust first and refrigerate briefly to set before adding the filling.
• Cookie butter can be warmed slightly to drizzle more easily without melting the dessert.
• These cups are best served within 24 hours for freshness.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: cookie butter cheesecake, no bake cheesecake cups, Biscoff dessert, creamy cheesecake mousse, easy dessert cups